*Makgeolli Vinegar
4 bottles of fresh makgeolli (4 liters)
Black vinegar or persimmon vinegar 400ml

*Fresh cream bread
350g wheat flour
180ml whipped cream
100ml milk
30g honey
15g sugar
salt 5g
5 g of yeast
25g room temperature butter
1. Mix all the ingredients except butter and knead it until you see no white powder.
Add room temperature butter and knead for 15 minutes in a kneader.
2. After 1 hour of primary fermentation, roll it into a size that fits the mold and ferment for 20 minutes.
3. After molding to fit the mold, 2nd fermentation for 1 hour
4. Bake for 1520 minutes at 180 degree

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